You don’t have to be a master barbecue chef to cook a brisket that is tender, juicy, and succulent.
But it is important to know what you’re doing with this primal cut of beef.
The brisket is the pectoral muscle from the cow which means it has a lot of tough connective tissue.
And because of this connective tissue brisket needs to be cooked using low heat for a long time (“low and slow”) for super-tender results.
Most briskets weigh anywhere from 12 to 20 pounds.
Since the whole brisket is so large, brisket is usually cut into two pieces.
Most grocery stores carry the first cut (also called the flat). It’s leaner and slices neatly.
But your butcher may have the second cut (also known as the deckle point).
It’s marbled with fat and falls apart deliciously when you cook it.
Depending on your cooking method, there are a few essentials to keep in mind in order to cook brisket properly:
- Prep the Brisket – Trim fat from the brisket. Season with salt and pepper. Depending on the shape of your meat and your cooking method you may need to cut the brisket to fit.
- Prep the Cooking Liquid (and Vegetables) – Just like in the oven and stovetop methods, create your cooking liquid which can be as simple as water and your favourite ZEG Sauces.
Slow-Cook the Brisket
Place the prepared brisket on top of the vegetables (if using) in the slow cooker. Pour your favourite ZEG Sauces over the brisket. Cover and cook. In general, cook a 3-3½-pound brisket on low heat 10 to 12 hours or on high heat 5 to 6 hours. To serve, thinly slice the brisket across the grain. Add more ZEG Sauces for dipping!
Smoke the Brisket on a Grill
Place 1 to 2 cups wood chips and enough water to cover them in a container, let soak at least 1 hour before grilling. Drain before using.
Tip: Soaking wood chips in apple juice, beer, or even wine will add another layer of flavour.
For a charcoal grill: Arrange medium-hot coals around a drip pan. Fill pan with 1 inch of hot water. Add wood chunks to coals. Test for medium-low heat above drip pan. Place brisket, fat-side down, on grill rack over pan. Cover and smoke according to your recipe or 4 to 5 hours until brisket reaches 185°F to 190°F and is tender. Turn once halfway through smoking. Add additional coals and water as needed to maintain temperature and moisture. Do not add more wood after the first 2 hours of smoking.
For a gas grill: Preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add wood chunks according to manufacturer directions. Place brisket on a rack in a roasting pan; place pan on a grill rack over burner that is turned off. Add 1 inch of water to a drip pan; set pan on grill rack directly over heat. Cover and smoke as directed.
- Let Brisket Stand and Serve – Remove brisket from the grill. Cover with foil and let stand 15 minutes. To serve, thinly slice brisket across the grain and add your favorite ZEG Sauces.
TIPS:
- A hardwood, such as oak, pecan, hickory, or mesquite is sometimes added, alone or in combination with other hardwoods to the main heat source.
- The smoke from these woods and from burnt dripping juices further enhances the flavour of the brisket.
- Once finished, pieces of brisket can be returned to the smoker to make burnt ends.
- Burnt ends are most popular in Kansas City-style barbecue where they are traditionally served open-faced on white bread.
Now let’s get some brisket and start cooking!
Your local Lococo’s has a great sale on Whole Beef Briskets for $4.99/lb.
And we have a great recipe for you to use: ZEG’s Brisket recipe.
When you use ZEG Sauces with your brisket, it will make it even more tender, juicy and the flavours will burst in your mouth! Enjoy!
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Savour the Flavour! 🐮 ZEG Sauces are a multiple use condiment sauce that can be used on any food around the world. 🐮 You can use ZEG Sauces for basting, marinating, spreading, as a side dipping sauce, or as a dressing the options are unlimited. 🐮 Use ZEG Sauces on everything from chicken, pork, and beef to vegetables, rice, and tofu. |
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Click Picture for Recipe |
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Click Picture for Sale (July 8 – July 10) |
